Savory Deep Dish Crust

Although the rest of the country calls it "Chicago-style pizza," here it's called deep dish. Lou's, Giordano's, Gino's, Uno, Due...the first thing any out of town friends (I'm looking at you, Olivia) want to do when they visit is get an enormous slice of pizza pie. When you're not in the mood to go out, whip up this tasty crust to fill with whatever your heart desires. Like sausage.

Savory Deep Dish Crust (serves 4)

1/3 cup warm water, plus a bit more

1 Tbls. agave nectar

1 tsp. active dry yeast

1 1/3 cup flour

1 Tbls. wheat gluten

1/4 tsp. salt

1 tsp. garlic powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 Tbls. vegan butter, melted

In a small bowl combine the warm water and agave nectar. Stir in the yeast and set it aside to get bubble and foamy while you prepare the rest of the ingredients.

In a medium bowl combine the rest of the ingredients. Add the water/yeast and stir to combine. Ditch the spoon and knead, adding water VERY gradually until the flour just sticks together and the dough forms a ball. Cover with plastic wrap and let rest for 20-30 minutes.

Preheat your oven to 400. Grease and flour an 8" or 9" round baking pan. Flour your work surface and roll out the dough in a circle slightly larger than your pan.

Place the dough circle on top of the pan and press into the bottom and up the edges.

Bake for about 5 minutes before adding in your toppings.